Ingredients
- Filling:
- Note: This recipe calls for a fluted tart pan with removable bottom.
- Almond Crust
- 2 1/2 c broken cinnamon graham crackers
- 1 c toasted sliced almonds
- 1/3 c sugar
- 1/3 c softened butter
- 12 ounces cream cheese, softened
- 4 1/2 ounces white baking chocolate, chopped
- 1/3 cup sugar
- 1/2 cup light sour cream
- 1/4 teaspoon almond extract
- 1 egg
- 1 egg yolk
- Whipped cream
- Salted Almond Praline:
- 1 c sliced almonds
- 1/2 c sugar
- 2 T melted butter
- 1 T water
- 1 t ground cinnamon
- 1/2 t sea salt
- Fresh raspberries
Preparation
Step 1
1. Prepare Almond Crust. Preheat oven to 325 degrees F. In food processor combine broken cinnamon graham crackers, almonds, and sugar. Cover; process until finely ground. Add softened butter. Pulse to combine. Press into bottom and sides of 10-inch fluted tart pan with removable bottom. Chill 15 minutes. Place on foil-lined baking sheet. Bake 20 minutes or until lightly browned; cool.
2. In saucepan combine 8 oz. cream cheese and chocolate. Stir over low heat until melted. In bowl beat remaining cream cheese on medium to high for 30 seconds. Beat in sugar until smooth. Beat in melted mixture until combined. Beat in egg and yolk until combined. Pour into crust.
3. Bake in 325 degrees F oven 35 minutes or until center in nearly set when gently shaken. Cool on rack 30 minutes. Loosen crust from side of pan, but do not remove. Chill at least 2 hours. Remove tart from pan. Top with whipped cream, Salted Almond Praline, and berries. Makes 12 servings.
4. Salted Almond Praline Preheat oven to 325 degrees F. Line baking pan with foil and spray with nonstick cooking spray. In bowl combine almonds, sugar, melted butter, water, cinnamon and sea salt. Spread evenly in pan. Bake 20 minutes or until golden brown. Cool completely on rack. Break into pieces.